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cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Don't wait for December to enjoy some eggnog; make Thanksgiving festive with this deliciously potent, quick and easy homemade eggnog recipe.
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This eggnog uses rich egg yolks, nutmeg, and vanilla extract for traditional flavor, but calls for nonfat milk and sugar substitute to keep things on the lighter side.
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Get Mai Tai Recipe from Food Network
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The Caipirinha is the national cocktail of Brazil. Made with a sugar cane rum known as cachaca, limes and sugar, it's a sweet, yet tart taste of South America
Ingredients: lime, sugar, cachaca, ice
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Malibu rum, peach schnapps, and ginger ale combine in this sweet, simple cocktail served in a martini glass and aptly named Princess Peach.
Ingredients: malibu rum, peach, ginger ale
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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Get Grilled Pineapple with Vanilla Ice Cream And Rum Sauce Recipe from Food Network